I almost can’t get over how amazing this meal turned out. I would make it again tonight if I could. The picky eater that won’t eat anything gobbled it down. This is a one skillet meal that is delicious and ready in about 30 minutes!
How do I even begin to describe the amazingness of this meal? The sauce. Oh my goodness. It is a sweet caramelly teriyaki glaze. How is that for a description? It is hard to describe mind blown awesomeness. The chicken cooked in the skillet to perfect tenderized perfection. The skillet gave it a golden brown crust along the outside. And don’t be scared about the sugar in the recipe. It isn’t too sweet. The vinegar and soy sauce gives it the perfect balance.
But the sauce. OMG the sauce. It thickened up just like a restaurant and literally just glazed the chicken. Like caramel. No need for cornstarch on this one because it thickened up perfectly. It is one of the best sauces that I have made. You guys have to try this recipe. Like right now. It may even be good for breakfast and is picky eater approved! 🙂
- 4 boneless skinless chicken breasts*
- 2 Tablespoons vegetable oil
- 8 garlic cloves peeled*
- ⅓ cup packed light brown sugar
- ¼ cup rice vinegar
- ½ cup water
- 2 (1/4 inch) thick slices of peeled ginger*
- 1 cup low sodium chicken broth
- ¼ cup reduced sodium soy sauce
- 2 scallions thinly sliced for garnish
- In a large skillet heat oil over medium high heat. Season chicken with salt and cook until golden brown on each side until crisp and cooked through. Transfer to a plate and set aside.
- Add garlic cloves to skillet until golden brown about 2 minutes. Transfer to the plate of chicken.
- Return pot to medium high heat and carefully pour ½ cup of water scraping down the browned bits. Whisk in the brown sugar until dissolved. Then cook until mixture turns a deep amber color. About 4 minutes. Carefully add vinegar and stir to dissolve.
- Add ginger, garlic, broth and soy sauce. Bring cooking liquid to a boil and whisk occasionally. This takes about 10 minutes. Be patient. The sauce will thicken and glaze the chicken beautifully.
- Once glaze is ready, turn heat to medium low and return chicken to pan until heated through. Serve over rice and garnish with scallions or green onions if desired.
*the garlic and ginger are just to add flavor not to eat. If you want garlic added to the sauce, I suggest adding 1 tsp minced garlic.
The sauce is enough to barely glaze the chicken and some rice. It is amazing and if you want more to glaze the rice, double the sauce ingredients.
Recipe adapted from Bon Appetit